Ingredients
-
1/2
-
1
-
1
-
4
-
1
-
1/2
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Persian Split Pea and Barley Stew, This comes from my Moosewood Low-Fat cookbook. I think this could be OAMC and/or made in the crock pot., Amazing taste!!, Wonderful & complex. We loved all the interplay of flavorings from the lemon juice and parsley to the cardomom and carrots! Hearty & delicious. Just the two of us almost finished this off in one night – ate dinner, went to a show, came back and ate another dinner! We enjoyed this with bread & butter and a dry stout. It’s also very budget-friendly. used Pomi packaged chopped tomatoes – which were great – because I have a hard time finding any decent fresh tomatoes, unfortunately, in the nearby stores. The stew does take a lot of salt though to bring out all the flavors. Outside of that if you are not salt sensitive, A definite keeper. We will be keeping this in rotation. Solid recipe. Thanks so much for sharing!
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Steps
|
1
Done
|
In a Medium Saucepan, Bring the Barley, Bay Leaf, Garlic and 2 Cups of Water to a Boil. |
|
2
Done
|
Reduce the Heat, Cover and Simmer For 15 Minutes. |
|
3
Done
|
Add the Split Peas, Cardamom, Cinnamon and the Remaining Water and Simmer, Covered For Another 45 Minutes, or Until the Barley and Split Peas Are Soft and Most of the Liquid Has Absorbed. |
|
4
Done
|
Stir Occasionally and, If Necessary, Add a Small Amount of Additional Water to Prevent the Mixture from Sticking. |
|
5
Done
|
While the Barley and Split Peas Are Cooking, Place the Onions, Carrots, Potatoes, Salt, Cayenne, and Stock in a Large Saucepan. |
|
6
Done
|
Bring the Mixture to a Boil, Reduce the Heat and Simmer, Covered For 10 Minutes. |
|
7
Done
|
Stir in the Tomatoes and Continue to Simmer, Covered, For About 10 Minutes, Until the Vegetables Are Tender. |
|
8
Done
|
Add the Cooked Barley and Split Peas. Stir in the Parsley, Lemon Juice, and Salt and Pepper to Taste. Discard the Bay Leaf. |
